Baked Brown Rice

Baked Brown Rice

Ashley Steele

"A healthy and easy way to prepare perfect brown rice."
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Ingredients

1 h 30 m servings 199 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Toast rice and butter in a saucepan over medium-high heat, stirring frequently, until rice gives off a nutty fragrance, about 5 minutes. Transfer rice to a Dutch oven or lidded casserole dish.
  3. Bring chicken broth, olive oil, salt, black pepper, onion powder, and cayenne pepper to a boil in the same saucepan; pour over rice and stir to combine.
  4. Cover and bake in preheated oven for 1 hour and 15 minutes.

Reviews

Read all reviews 12
  1. 17 Ratings

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Most helpful positive review

This was great! I substituted garlic powder for onion powder (since I was out) and didn't add extra salt, as there's enough in the chicken broth. Definitely better than cooking on the stovetop...

Most helpful critical review

This was very flavorful and easy to make -- an average recipe that can be "doctored" up in lots of ways. I liked having the extra burner available on the stove to prepare the rest of the meal wh...

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This was great! I substituted garlic powder for onion powder (since I was out) and didn't add extra salt, as there's enough in the chicken broth. Definitely better than cooking on the stovetop...

Great way to make brown rice. I will increase the cayenne next time.

Liked this but made some very minor changes! Used 2 c water and 3.5 c broth. (Since the package directions called for 5 cups water I felt that 3 was too little water.) Recommend reducing salt an...

This was very flavorful and easy to make -- an average recipe that can be "doctored" up in lots of ways. I liked having the extra burner available on the stove to prepare the rest of the meal wh...

Reduced the salt to about 1/4 tsp (due to the sodium content of the chicken broth.) I was out of cayenne pepper so used a pinch of paprika instead. Only needed about 45 min to bake. Just turned ...

This very tasty. But 1 hr & 15 min is way too long. I baked it for 45 minutes and it was overdone. Next time I'll try 30 minutes. Aside from that its a great recipe.

Rice came out really good. I did add cilantro and a can of seasoned tomato and I'm glad I did. It came out so flavorful!

I changed the serving size and added raisins and vegetables. Delicious.

Really like this method for Brown Rice. Added finely chopped carrot, celery, onion and green pepper to make a great pilaf. No added salt.

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